Smoked haddock with lemon & dill lentils

Smoked haddock with lemon & dill lentils

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(21 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
A low-GI supper for two with delicate fish and flavoured pulses - filling and nutritious

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal288
  • fat4g
  • saturates1g
  • carbs30g
  • sugars7g
  • fibre7g
  • protein33g
  • salt2.5g
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Ingredients

  • 100g/ 4oz Puy lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 300ml/ ½ pint vegetable stock
  • 1 rounded tbsp half-fat crème fraîche
  • 2 tbsp chopped dill
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 x 100g/4oz smoked haddock fillets
  • 50g/ 2oz baby spinach leaves

Method

  1. Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.

  2. Mix together the crème fraîche, half the dill and the lemon zest, adding a little seasoning. Put the fish in a shallow dish with a splash of water and cover with cling film. Microwave on Medium for 4-6 mins until the fish flakes easily.

  3. When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the crème fraîche mixture. Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.

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Comments (24)

babsfazekas's picture
5

I thought this would be very light and summery, but while it does feel very healthy, there's a lovely winteriness to it through the earthy lentils and the sweet carrots - perfect on this cold Melbourne night. Loved the creme fraiche dressing, though used a combination of fresh parsley and dried 'salad herbs' because that was what I had. They worked really well. Did the fish in the oven. This will definitely make a come-back.

nicolap's picture
5

This was so yummy! My daughter who does not like lentils at all, had seconds and said I should make this again. I didn't use smoked fish I use a chunky pieces of haddock in
stead. This is a new family favorite .

flirtinflight's picture
5

Cooked this last night and it was delicious! It didn't look that appealing but it was so tasty! It was the first time I had tried puy lentils - now I'll have to look for more recipes that include them. I also replaced the smoked haddock with salmon fillet cooked in the oven. Lovely!

janscott1980's picture

Are there any other herbs I could replace the dill with? I really can't abide the taste of dill

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